Food Technology Might Be More Efficient. But Is it Better?
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But Is it Better?","publishDate":1599490839,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Seven months into the pandemic, the wildfires have started. For those of us who can afford to stay in, we look from our windows at how dangerous the world outside looks, smells and feels. Our safe isolation is fed by those whose work has been labelled essential—grocery clerks with new disinfecting chores, couriers performing contactless deliveries, farmworkers hastily picking grapes while plumes of gray and white smoke billow above the vineyard.\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-137427 alignright\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/RuthHeadshot_160-copy.jpg\" alt=\"\" width=\"160\" height=\"187\">\u003c/p>\n\u003cp>While food’s essentiality is not debatable, the conditions of the labor that feed the country are more contentious. We’ve arrived at our current food system through a set of historical precedents that provide convenience for some at a steep cost to many others. Starting with the cruel operation of chattel slavery to the contemporary abuses of migrant farmworkers, exploitation is foundational to the business of feeding people in America.\u003c/p>\n\u003cp>But in an era marked by the promise of innovative technologies, the tech industry has been gravely limited in its imagination to solve for the wellbeing of workers and eaters alike. In fact, it’d be naive to say that the industry is pursuing those solutions at all. Looking at tech’s recent interventions in the food space—in delivery, production and agriculture—it appears that enterprises are employing new interfaces to solve for money, as they always have.\u003c/p>\n\u003cfigure id=\"attachment_138922\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138922\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1154218800-800x533.jpg\" alt=\"Tokyo, Japan - March 30, 2019: Shibuya street road with back of young delivery man on bicycle for uber eats\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1154218800-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1154218800-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1154218800-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1154218800-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1154218800.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Workers who deliver the food make a fraction of the salary of software engineers at delivery app companies. \u003ccite>(iStock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[dropcap]T[/dropcap]he tech industry’s most prominent foray into food, especially in light of COVID-19, is engineering user friendly delivery apps that supply food from existing grocery stores and restaurants. While developers of those user experiences are handsomely compensated, their inventions, and their salaries, rely on a growing gig worker base without employer-provided health insurance or guaranteed living wages. (According to Glassdoor, the average engineer at grocery delivery app Instacart earns \u003ca href=\"https://www.glassdoor.com/Salary/Instacart-Software-Engineer-Salaries-E714486_D_KO10,27.htm\" target=\"_blank\" rel=\"noopener noreferrer\">$141,349\u003c/a>, while a 2019 report showed that delivery workers at the company on average made \u003ca href=\"https://payup.wtf/instacart/delivering-inequality\" target=\"_blank\" rel=\"noopener noreferrer\">$7.66 an hour \u003c/a>after expenses and payroll taxes.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is the disparity and central tension at the heart of Silicon Valley ventures that pledge loyalty to their customer’s convenience at any cost. At Instacart, which is on track to process \u003ca href=\"https://www.theverge.com/21267669/instacart-shoppers-sick-extended-pay-quarantine-leave-coronavirus\" target=\"_blank\" rel=\"noopener noreferrer\">$35 billion in sales this year\u003c/a>, delivery worker strikes for better pay predate the pandemic. After COVID-19 hit, striking workers brought further demands around protective equipment and hazard pay, and they're still fighting for that equity.\u003c/p>\n\u003cp>[aside tag=\"ruth-gebreyesus\" label=\"More From Ruth Gebreyesus\"]\u003c/p>\n\u003cp>The restaurants side is just as grim. Alleged unfair labor practices by DoorDash caught the attention of \u003ca href=\"https://sf.eater.com/2020/6/16/21293303/doordash-lawsuit-san-francisco-chesa-boudin-ab5\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco District Attorney Chesa Boudin\u003c/a>, who sued the restaurant delivery service this June from the newly launched Economic Crimes Against Workers unit. Boudin’s lawsuit is backed by California’s recent AB5 law, which presumes workers like DoorDash delivery drivers are employees and not independent contractors \u003ca href=\"https://www.kqed.org/bayareabites/136903/how-popular-food-delivery-companies-like-uber-eats-have-changed-their-health-policies-because-of-coronavirus\">exempt from benefits and payroll taxes\u003c/a>. (Relatedly, Lyft and Uber, the latter which operates UberEats, threatened to take their services out of California in August before \u003ca href=\"https://www.kqed.org/news/11833598/after-epic-8-year-battle-california-uber-lyft-drivers-may-soon-receive-employee-benefits\" target=\"_blank\" rel=\"noopener noreferrer\">a state appeal court issued a stay that delays the enforcement of AB5 for the two companies.\u003c/a>)\u003c/p>\n\u003cp>Even still, despite work stoppages and legal challenges, food tech is doubling down on their consumers’ insatiable hunger for on demand food delivery by investing in ghost kitchens. Often housing many delivery-only food businesses under one roof, ghost kitchens are commissary kitchens that have proliferated in major cities over the last few years. UberEats and DoorDash have even expanded their business into this market, which is expected to \u003ca href=\"https://www.restaurantdive.com/news/ghost-kitchens-global-market-euromonitor/581374/\" target=\"_blank\" rel=\"noopener noreferrer\">be worth $1 trillion by 2030\u003c/a>. The pandemic has only boosted the outlook for these ventures, as many restaurants close permanently after struggling to stay open with limited service, without relief on overhead costs. But again, the problem ghost kitchens solve has nothing to do with quality of labor. It’s debatable whether their efficiency can even produce higher quality in the food itself.\u003c/p>\n\u003cp>What ghost kitchens resolve are the fickle variables of operating delivery from regular restaurants. They bypass competition with dine-in or traditional take-out customers and avoid considering the role of a restaurant in a community or a neighborhood. In fact, these virtual food brands pose a threat to neighborhood restaurants who can’t, and more importantly don’t want to, comprise their creative labors for streamlined profit-making.\u003c/p>\n\u003cfigure id=\"attachment_138921\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138921\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1181940845-800x533.jpg\" alt=\"industrial kitchen at restaurant\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1181940845-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1181940845-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1181940845-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1181940845-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1181940845.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">iStock\u003c/figcaption>\u003c/figure>\n\u003cp>[dropcap]T[/dropcap]he elimination and control of undesired variables is a core pillar in tech’s optimization refrain that echoes beyond food delivery and ghost kitchens. For agriculture tech companies, environmental factors are the variables in need of manipulation. Meat is grown in petri-dishes before being sold for three times the cost. Indoor vertical farms springing up in Silicon Valley’s monied grounds rarify the timeless phenomena of farming, rendering sunlight into customizable light bulbs and water into a science of precision.\u003c/p>\n\u003cp>These startups, like South San Francisco-based Plenty, promise to change the way people eat greens by growing them at impossibly high yield, ostensibly making mizuna and kale accessible to anyone who desires them. To achieve their ambitious dietary culture shift, Plenty employs robots that can keep up the pace of a harvest every 10 days.\u003c/p>\n\u003cp>https://www.instagram.com/p/B_kr6mIhz1t/\u003c/p>\n\u003cp>In that way, Plenty doesn’t exploit farmworker labor, but instead excludes it entirely from the equation. While indoor farms even temporarily shield workers from smoke-filled air, access to that safety is limited as businesses with artificial intelligence tilt firmly away from human labor and expertise. The same might be true in the near future of the food delivery industry. If production can be optimized through ghost kitchens, then \u003ca href=\"https://thespoon.tech/beastro-is-a-robot-for-ghost-kitchens/\" target=\"_blank\" rel=\"noopener noreferrer\">human labor\u003c/a> — with its demands for fair pay and its susceptibility to pandemics — can be \u003ca href=\"https://www.theverge.com/2019/10/28/20936410/uber-eats-food-delivery-drone-design\" target=\"_blank\" rel=\"noopener noreferrer\">optimized by its exclusion.\u003c/a>\u003c/p>\n\u003cp>Looking at the field of well-funded, highly valued tech ventures in food, the equation that comes up time and again is this: a high-yield productization and distribution of food for which fair and quality labor is a nuisance of efficiency.\u003c/p>\n\u003cp>This template will never ameliorate the inextricably tied fates of the eater or the worker. It will not address the longstanding disparities that have plagued food production and consumption. It will only refine those old problems through new technologies.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"Food technology in the Bay Area has always steered toward fast and convenient. But is it truly better? ","status":"publish","parent":0,"modified":1621632569,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1072},"headData":{"title":"Food Technology Might Be More Efficient. But Is it Better? | KQED","description":"Food technology in the Bay Area has always steered toward fast and convenient. But is it truly better? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food Technology Might Be More Efficient. But Is it Better?","datePublished":"2020-09-07T15:00:39.000Z","dateModified":"2021-05-21T21:29:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138917 https://ww2.kqed.org/bayareabites/?p=138917","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/09/07/food-technology-might-be-more-efficient-but-is-it-better/","disqusTitle":"Food Technology Might Be More Efficient. But Is it Better?","source":"Commentary","path":"/bayareabites/138917/food-technology-might-be-more-efficient-but-is-it-better","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Seven months into the pandemic, the wildfires have started. For those of us who can afford to stay in, we look from our windows at how dangerous the world outside looks, smells and feels. Our safe isolation is fed by those whose work has been labelled essential—grocery clerks with new disinfecting chores, couriers performing contactless deliveries, farmworkers hastily picking grapes while plumes of gray and white smoke billow above the vineyard.\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-137427 alignright\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/RuthHeadshot_160-copy.jpg\" alt=\"\" width=\"160\" height=\"187\">\u003c/p>\n\u003cp>While food’s essentiality is not debatable, the conditions of the labor that feed the country are more contentious. We’ve arrived at our current food system through a set of historical precedents that provide convenience for some at a steep cost to many others. Starting with the cruel operation of chattel slavery to the contemporary abuses of migrant farmworkers, exploitation is foundational to the business of feeding people in America.\u003c/p>\n\u003cp>But in an era marked by the promise of innovative technologies, the tech industry has been gravely limited in its imagination to solve for the wellbeing of workers and eaters alike. In fact, it’d be naive to say that the industry is pursuing those solutions at all. Looking at tech’s recent interventions in the food space—in delivery, production and agriculture—it appears that enterprises are employing new interfaces to solve for money, as they always have.\u003c/p>\n\u003cfigure id=\"attachment_138922\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138922\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1154218800-800x533.jpg\" alt=\"Tokyo, Japan - March 30, 2019: Shibuya street road with back of young delivery man on bicycle for uber eats\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1154218800-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1154218800-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1154218800-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1154218800-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1154218800.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Workers who deliver the food make a fraction of the salary of software engineers at delivery app companies. \u003ccite>(iStock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">T\u003c/span>\u003c/p>\u003cp>he tech industry’s most prominent foray into food, especially in light of COVID-19, is engineering user friendly delivery apps that supply food from existing grocery stores and restaurants. While developers of those user experiences are handsomely compensated, their inventions, and their salaries, rely on a growing gig worker base without employer-provided health insurance or guaranteed living wages. (According to Glassdoor, the average engineer at grocery delivery app Instacart earns \u003ca href=\"https://www.glassdoor.com/Salary/Instacart-Software-Engineer-Salaries-E714486_D_KO10,27.htm\" target=\"_blank\" rel=\"noopener noreferrer\">$141,349\u003c/a>, while a 2019 report showed that delivery workers at the company on average made \u003ca href=\"https://payup.wtf/instacart/delivering-inequality\" target=\"_blank\" rel=\"noopener noreferrer\">$7.66 an hour \u003c/a>after expenses and payroll taxes.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is the disparity and central tension at the heart of Silicon Valley ventures that pledge loyalty to their customer’s convenience at any cost. At Instacart, which is on track to process \u003ca href=\"https://www.theverge.com/21267669/instacart-shoppers-sick-extended-pay-quarantine-leave-coronavirus\" target=\"_blank\" rel=\"noopener noreferrer\">$35 billion in sales this year\u003c/a>, delivery worker strikes for better pay predate the pandemic. After COVID-19 hit, striking workers brought further demands around protective equipment and hazard pay, and they're still fighting for that equity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"ruth-gebreyesus","label":"More From Ruth Gebreyesus "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The restaurants side is just as grim. Alleged unfair labor practices by DoorDash caught the attention of \u003ca href=\"https://sf.eater.com/2020/6/16/21293303/doordash-lawsuit-san-francisco-chesa-boudin-ab5\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco District Attorney Chesa Boudin\u003c/a>, who sued the restaurant delivery service this June from the newly launched Economic Crimes Against Workers unit. Boudin’s lawsuit is backed by California’s recent AB5 law, which presumes workers like DoorDash delivery drivers are employees and not independent contractors \u003ca href=\"https://www.kqed.org/bayareabites/136903/how-popular-food-delivery-companies-like-uber-eats-have-changed-their-health-policies-because-of-coronavirus\">exempt from benefits and payroll taxes\u003c/a>. (Relatedly, Lyft and Uber, the latter which operates UberEats, threatened to take their services out of California in August before \u003ca href=\"https://www.kqed.org/news/11833598/after-epic-8-year-battle-california-uber-lyft-drivers-may-soon-receive-employee-benefits\" target=\"_blank\" rel=\"noopener noreferrer\">a state appeal court issued a stay that delays the enforcement of AB5 for the two companies.\u003c/a>)\u003c/p>\n\u003cp>Even still, despite work stoppages and legal challenges, food tech is doubling down on their consumers’ insatiable hunger for on demand food delivery by investing in ghost kitchens. Often housing many delivery-only food businesses under one roof, ghost kitchens are commissary kitchens that have proliferated in major cities over the last few years. UberEats and DoorDash have even expanded their business into this market, which is expected to \u003ca href=\"https://www.restaurantdive.com/news/ghost-kitchens-global-market-euromonitor/581374/\" target=\"_blank\" rel=\"noopener noreferrer\">be worth $1 trillion by 2030\u003c/a>. The pandemic has only boosted the outlook for these ventures, as many restaurants close permanently after struggling to stay open with limited service, without relief on overhead costs. But again, the problem ghost kitchens solve has nothing to do with quality of labor. It’s debatable whether their efficiency can even produce higher quality in the food itself.\u003c/p>\n\u003cp>What ghost kitchens resolve are the fickle variables of operating delivery from regular restaurants. They bypass competition with dine-in or traditional take-out customers and avoid considering the role of a restaurant in a community or a neighborhood. In fact, these virtual food brands pose a threat to neighborhood restaurants who can’t, and more importantly don’t want to, comprise their creative labors for streamlined profit-making.\u003c/p>\n\u003cfigure id=\"attachment_138921\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138921\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1181940845-800x533.jpg\" alt=\"industrial kitchen at restaurant\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1181940845-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1181940845-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1181940845-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1181940845-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/09/iStock-1181940845.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">iStock\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">T\u003c/span>\u003c/p>\u003cp>he elimination and control of undesired variables is a core pillar in tech’s optimization refrain that echoes beyond food delivery and ghost kitchens. For agriculture tech companies, environmental factors are the variables in need of manipulation. Meat is grown in petri-dishes before being sold for three times the cost. Indoor vertical farms springing up in Silicon Valley’s monied grounds rarify the timeless phenomena of farming, rendering sunlight into customizable light bulbs and water into a science of precision.\u003c/p>\n\u003cp>These startups, like South San Francisco-based Plenty, promise to change the way people eat greens by growing them at impossibly high yield, ostensibly making mizuna and kale accessible to anyone who desires them. To achieve their ambitious dietary culture shift, Plenty employs robots that can keep up the pace of a harvest every 10 days.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_kr6mIhz1t"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In that way, Plenty doesn’t exploit farmworker labor, but instead excludes it entirely from the equation. While indoor farms even temporarily shield workers from smoke-filled air, access to that safety is limited as businesses with artificial intelligence tilt firmly away from human labor and expertise. The same might be true in the near future of the food delivery industry. If production can be optimized through ghost kitchens, then \u003ca href=\"https://thespoon.tech/beastro-is-a-robot-for-ghost-kitchens/\" target=\"_blank\" rel=\"noopener noreferrer\">human labor\u003c/a> — with its demands for fair pay and its susceptibility to pandemics — can be \u003ca href=\"https://www.theverge.com/2019/10/28/20936410/uber-eats-food-delivery-drone-design\" target=\"_blank\" rel=\"noopener noreferrer\">optimized by its exclusion.\u003c/a>\u003c/p>\n\u003cp>Looking at the field of well-funded, highly valued tech ventures in food, the equation that comes up time and again is this: a high-yield productization and distribution of food for which fair and quality labor is a nuisance of efficiency.\u003c/p>\n\u003cp>This template will never ameliorate the inextricably tied fates of the eater or the worker. It will not address the longstanding disparities that have plagued food production and consumption. It will only refine those old problems through new technologies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138917/food-technology-might-be-more-efficient-but-is-it-better","authors":["11625"],"categories":["bayareabites_17082"],"tags":["bayareabites_16557","bayareabites_16664","bayareabites_734","bayareabites_16663"],"featImg":"bayareabites_138918","label":"source_bayareabites_138917"},"bayareabites_137711":{"type":"posts","id":"bayareabites_137711","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137711","score":null,"sort":[1594045144000]},"guestAuthors":[],"slug":"commentary-this-wave-of-reckoning-in-food-media-is-different-but-theres-more-work-to-do","title":"This Wave of Reckoning in Food Media is Different, But There's More Work to Do","publishDate":1594045144,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This is a new monthly column from food writer Ruth Gebreyesus that explores the intersections of food and equity i\u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">n restaurants, food media and tech, all with a critical lens\u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[dropcap]T[/dropcap]he backlash against \u003ci>\u003cspan style=\"font-weight: 400\">Bon Appétit \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">magazine and the Southern Foodways Alliance for racially disparate hiring practices is a new chapter of a very old battle. It’s a continuation of a fight against systemic racism’s overt and devious brutalities that’s as old as the country itself. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cimg class=\"size-medium wp-image-137427 alignright\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/RuthHeadshot_160-copy.jpg\" alt=\"\" width=\"160\" height=\"187\">\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But this latest wave of reckoning brings a distinct and collective intolerance for the sort of hypocrisy that mutters solidarity for Black lives from one side of its mouth while clenching to the status-quo on the other. Corporate lip service that might have been passable for support in the past is now inciting flames. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For employees of these media corporations and the fans who consume their content, this sensitivity to posturing has led to demands of accountability and restitution. These demands are backed by an understanding of how racial inequality is foundational to American institutions like the police, like Condé Nast, and other capitalist ventures. How the problem is not one of bad actors but of the power structures within these institutions that maintain white supremacy. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s too early to label this moment as exceptional, but I believe there are a few things worth noting. First is a hunger for systemic change that’s unsatiated by sacrificial firings and refuses resignations as too calculated and too paltry. Then there’s the source of this hunger itself and its comprehensive demands. Both echo the language of protest and change that I’ve seen used by prison abolitionists. And work like prison abolition — dismantling of a system so intimate to our identities — means their deracination will completely refigure our lives. It seems this backlash is about upheaval.\u003c/span>\u003c/p>\n\u003cp>[dropcap]I[/dropcap]n early June,\u003ci>\u003cspan style=\"font-weight: 400\"> Bon Appétit\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> invited accountability to its doorsteps when then-editor-in-chief Adam Rapoport wrote a nebulous piece titled “\u003c/span>\u003ca href=\"https://www.bonappetit.com/story/response-to-nationwide-uprisings\">\u003cspan style=\"font-weight: 400\">Food Has Always Been Political\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.” Rapoport was out of his depth on the matter and his vapid pledge to meet the moment, one where Black people were being killed by police, wasn’t just a matter of diction — \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Bon Appétit\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> only has one Black person on its editorial staff, editorial assistant Jesse Sparks. “[How] do we locate the intersection of food and politics in this current moment?” asked Rapoport in his letter. A simple question the magazine has made a maze out of by intentional refusal rather than oblivious neglect.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In response to Rapaport’s letter, Sacramento-based Puerto Rican food writer Illyanna Maisonet shared an anecdote of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Bon Appétit’s\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> rejection of her pitch \u003c/span>\u003cspan style=\"font-weight: 400\">about Afro-Boricua rice fritters because it wasn’t of the moment. A few days later, writer Tammie Teclemariam tweeted “\u003c/span>\u003ca href=\"https://twitter.com/tammieetc/status/1269999555480821760\">\u003cspan style=\"font-weight: 400\">I do not know why Adam Rapoport simply doesn’t write about Puerto Rican food for @bonappetit himself!!!\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">” along with\u003c/span>\u003cspan style=\"font-weight: 400\"> a 2013 photo of him and his wife Simone Shubuck in brownface, ostensibly dressed as “Puerto Rican” for Halloween. \u003c/span>[aside postID=\"bayareabites_137421\" label=\"More from Ruth Gebreyesus:\"]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rapoport resigned that same day but not before assistant food editor Sohla El-Waylly \u003c/span>\u003ca href=\"https://twitter.com/sarahmanavis/status/1270069650060083207?\">\u003cspan style=\"font-weight: 400\">responded by contextualizing his actions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as a symptom of systemic racism at Condé Nast. El-Waylly, who’d quickly become a fan favorite on the Bon Appetit’s massively popular Test Kitchen YouTube channel, said she was “pushed” in front of cameras as a display of diversity while receiving no compensation for those appearances — unlike her white peers. In one instance I can’t forget, after a white chef recreates the late, great Leah Chase’s gumbo, El-Waylly was tasked with judging the dish. Though her technical expertise and her self-possessed demeanor are exceptional, I can’t help but wonder if she was chosen for that task for being the brownest person in the room. Sparks, who’s only appeared on the channel’s shows in passing, was nowhere to be found. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Bon Appétit \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">has since promised changes to its mastheads that “have been far too white for far too long” but the Condé Nast leadership in charge of instituting this new future is itself too white. Recently, Condé Nast \u003c/span>\u003ca href=\"https://www.businessinsider.com/conde-nast-suspends-bon-appetit-video-editor-2020-6\">\u003cspan style=\"font-weight: 400\">suspended video editor Matt Hunziker\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, for his repeated criticism of the company’s half-hearted attempts at change. Hunziker, who is white, has simultaneously been a vocal advocate for his colleagues of color who are decrying this move as an intimidation tactic.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[dropcap]M[/dropcap]eanwhile at the Southern Foodways Alliance, an institution whose mission statement declares “we don't flinch from talking about race, class, religion, gender, and all the other biggies,” there are \u003c/span>\u003ca href=\"https://www.eater.com/2020/6/29/21307584/southern-foodways-alliance-director-john-t-edge-pressured-to-resign\">\u003cspan style=\"font-weight: 400\">growing calls for the resignation\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of its founding director John T. Edge. In its 20-year history, the organization hasn’t winced at its own lack of Black staff, especially in positions of power. Most recently, the organization's only staff person of color—the history scholar and writer \u003c/span>\u003ca href=\"https://www.cynthiagreenlee.com/about\">\u003cspan style=\"font-weight: 400\">Cynthia Greenlee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a Black woman who served as deputy editor—handed in her resignation. It’s clear to me that if you’re euphemizing systemic inequalities as “biggies”, you were never ready to face them, let alone keep a steady gaze.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Calls for Edge’s departure are at least a decade old, but they were reignited earlier this month when he joined chef and writer Tunde Wey in a conversation organized by the James Beard Awards about the role of food writing in social movements. The conversation culminated when Wey pressed Edge, \u003c/span>\u003ca href=\"https://www.oxfordamerican.org/magazine/item/870-who-owns-southern-food\">\u003cspan style=\"font-weight: 400\">as he did in a column over four years ago\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, to resign. “You have to strip yourself of the marginal benefits of this appropriation willingly, with grace, or unwillingly by force and with shame,” Wey wrote in 2016.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The time for Edge’s graceful retirement had long expired when founding SFA member Ronni Lundy collected signatures insisting Edge step down three weeks ago. Outside of SFA, some voices, mostly Black writers, reverberated the calls. But as of today, Edge still remains seated at the table, inviting others to join while he sits at the head.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the context of this fight’s round and its recognition of the scope of the battle against systemic racism, Edge’s standoff is not surprising. Neither is the\u003c/span> \u003cspan style=\"font-weight: 400\">anger of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Bon Appétit\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> fans, who’d poured in over a billion views to the magazine’s YouTube channel and lit up the comment section with praise. These days, their comments are phrased as ultimatums and promises of unsubscription unless significant changes are made towards rectifying the inequity the magazine perpetuated. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What it would take to make this upheaval historically remarkable, beyond its cognizance of how systemic racism works, is endurance. The kind of endurance that prison abolitionists like Angela Davis maintain decades deep into their fight — a focused stamina that preserves your resolve when you see past the beast’s mouth only to find that you’ve been living in its belly.\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"Food media is going through a reckoning for racial equality in the workplace. Though this time feels different, there's still a lot more to be done, and it's exhausting. But it's necessary. ","status":"publish","parent":0,"modified":1621633927,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1238},"headData":{"title":"This Wave of Reckoning in Food Media is Different, But There's More Work to Do | KQED","description":"Food media is going through a reckoning for racial equality in the workplace. Though this time feels different, there's still a lot more to be done, and it's exhausting. But it's necessary. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"This Wave of Reckoning in Food Media is Different, But There's More Work to Do","datePublished":"2020-07-06T14:19:04.000Z","dateModified":"2021-05-21T21:52:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137711 https://ww2.kqed.org/bayareabites/?p=137711","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/06/commentary-this-wave-of-reckoning-in-food-media-is-different-but-theres-more-work-to-do/","disqusTitle":"This Wave of Reckoning in Food Media is Different, But There's More Work to Do","source":"Commentary","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137711/commentary-this-wave-of-reckoning-in-food-media-is-different-but-theres-more-work-to-do","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">This is a new monthly column from food writer Ruth Gebreyesus that explores the intersections of food and equity i\u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">n restaurants, food media and tech, all with a critical lens\u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">T\u003c/span>\u003c/p>\u003cp>he backlash against \u003ci>\u003cspan style=\"font-weight: 400\">Bon Appétit \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">magazine and the Southern Foodways Alliance for racially disparate hiring practices is a new chapter of a very old battle. It’s a continuation of a fight against systemic racism’s overt and devious brutalities that’s as old as the country itself. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cimg class=\"size-medium wp-image-137427 alignright\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/06/RuthHeadshot_160-copy.jpg\" alt=\"\" width=\"160\" height=\"187\">\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">But this latest wave of reckoning brings a distinct and collective intolerance for the sort of hypocrisy that mutters solidarity for Black lives from one side of its mouth while clenching to the status-quo on the other. Corporate lip service that might have been passable for support in the past is now inciting flames. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For employees of these media corporations and the fans who consume their content, this sensitivity to posturing has led to demands of accountability and restitution. These demands are backed by an understanding of how racial inequality is foundational to American institutions like the police, like Condé Nast, and other capitalist ventures. How the problem is not one of bad actors but of the power structures within these institutions that maintain white supremacy. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s too early to label this moment as exceptional, but I believe there are a few things worth noting. First is a hunger for systemic change that’s unsatiated by sacrificial firings and refuses resignations as too calculated and too paltry. Then there’s the source of this hunger itself and its comprehensive demands. Both echo the language of protest and change that I’ve seen used by prison abolitionists. And work like prison abolition — dismantling of a system so intimate to our identities — means their deracination will completely refigure our lives. It seems this backlash is about upheaval.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">I\u003c/span>\u003c/p>\u003cp>n early June,\u003ci>\u003cspan style=\"font-weight: 400\"> Bon Appétit\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> invited accountability to its doorsteps when then-editor-in-chief Adam Rapoport wrote a nebulous piece titled “\u003c/span>\u003ca href=\"https://www.bonappetit.com/story/response-to-nationwide-uprisings\">\u003cspan style=\"font-weight: 400\">Food Has Always Been Political\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.” Rapoport was out of his depth on the matter and his vapid pledge to meet the moment, one where Black people were being killed by police, wasn’t just a matter of diction — \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Bon Appétit\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> only has one Black person on its editorial staff, editorial assistant Jesse Sparks. “[How] do we locate the intersection of food and politics in this current moment?” asked Rapoport in his letter. A simple question the magazine has made a maze out of by intentional refusal rather than oblivious neglect.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In response to Rapaport’s letter, Sacramento-based Puerto Rican food writer Illyanna Maisonet shared an anecdote of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Bon Appétit’s\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> rejection of her pitch \u003c/span>\u003cspan style=\"font-weight: 400\">about Afro-Boricua rice fritters because it wasn’t of the moment. A few days later, writer Tammie Teclemariam tweeted “\u003c/span>\u003ca href=\"https://twitter.com/tammieetc/status/1269999555480821760\">\u003cspan style=\"font-weight: 400\">I do not know why Adam Rapoport simply doesn’t write about Puerto Rican food for @bonappetit himself!!!\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">” along with\u003c/span>\u003cspan style=\"font-weight: 400\"> a 2013 photo of him and his wife Simone Shubuck in brownface, ostensibly dressed as “Puerto Rican” for Halloween. \u003c/span>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_137421","label":"More from Ruth Gebreyesus: "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rapoport resigned that same day but not before assistant food editor Sohla El-Waylly \u003c/span>\u003ca href=\"https://twitter.com/sarahmanavis/status/1270069650060083207?\">\u003cspan style=\"font-weight: 400\">responded by contextualizing his actions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as a symptom of systemic racism at Condé Nast. El-Waylly, who’d quickly become a fan favorite on the Bon Appetit’s massively popular Test Kitchen YouTube channel, said she was “pushed” in front of cameras as a display of diversity while receiving no compensation for those appearances — unlike her white peers. In one instance I can’t forget, after a white chef recreates the late, great Leah Chase’s gumbo, El-Waylly was tasked with judging the dish. Though her technical expertise and her self-possessed demeanor are exceptional, I can’t help but wonder if she was chosen for that task for being the brownest person in the room. Sparks, who’s only appeared on the channel’s shows in passing, was nowhere to be found. \u003c/span>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Bon Appétit \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">has since promised changes to its mastheads that “have been far too white for far too long” but the Condé Nast leadership in charge of instituting this new future is itself too white. Recently, Condé Nast \u003c/span>\u003ca href=\"https://www.businessinsider.com/conde-nast-suspends-bon-appetit-video-editor-2020-6\">\u003cspan style=\"font-weight: 400\">suspended video editor Matt Hunziker\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, for his repeated criticism of the company’s half-hearted attempts at change. Hunziker, who is white, has simultaneously been a vocal advocate for his colleagues of color who are decrying this move as an intimidation tactic.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">M\u003c/span>\u003c/p>\u003cp>eanwhile at the Southern Foodways Alliance, an institution whose mission statement declares “we don't flinch from talking about race, class, religion, gender, and all the other biggies,” there are \u003c/span>\u003ca href=\"https://www.eater.com/2020/6/29/21307584/southern-foodways-alliance-director-john-t-edge-pressured-to-resign\">\u003cspan style=\"font-weight: 400\">growing calls for the resignation\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> of its founding director John T. Edge. In its 20-year history, the organization hasn’t winced at its own lack of Black staff, especially in positions of power. Most recently, the organization's only staff person of color—the history scholar and writer \u003c/span>\u003ca href=\"https://www.cynthiagreenlee.com/about\">\u003cspan style=\"font-weight: 400\">Cynthia Greenlee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a Black woman who served as deputy editor—handed in her resignation. It’s clear to me that if you’re euphemizing systemic inequalities as “biggies”, you were never ready to face them, let alone keep a steady gaze.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Calls for Edge’s departure are at least a decade old, but they were reignited earlier this month when he joined chef and writer Tunde Wey in a conversation organized by the James Beard Awards about the role of food writing in social movements. The conversation culminated when Wey pressed Edge, \u003c/span>\u003ca href=\"https://www.oxfordamerican.org/magazine/item/870-who-owns-southern-food\">\u003cspan style=\"font-weight: 400\">as he did in a column over four years ago\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, to resign. “You have to strip yourself of the marginal benefits of this appropriation willingly, with grace, or unwillingly by force and with shame,” Wey wrote in 2016.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The time for Edge’s graceful retirement had long expired when founding SFA member Ronni Lundy collected signatures insisting Edge step down three weeks ago. Outside of SFA, some voices, mostly Black writers, reverberated the calls. But as of today, Edge still remains seated at the table, inviting others to join while he sits at the head.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the context of this fight’s round and its recognition of the scope of the battle against systemic racism, Edge’s standoff is not surprising. Neither is the\u003c/span> \u003cspan style=\"font-weight: 400\">anger of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Bon Appétit\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> fans, who’d poured in over a billion views to the magazine’s YouTube channel and lit up the comment section with praise. These days, their comments are phrased as ultimatums and promises of unsubscription unless significant changes are made towards rectifying the inequity the magazine perpetuated. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What it would take to make this upheaval historically remarkable, beyond its cognizance of how systemic racism works, is endurance. The kind of endurance that prison abolitionists like Angela Davis maintain decades deep into their fight — a focused stamina that preserves your resolve when you see past the beast’s mouth only to find that you’ve been living in its belly.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137711/commentary-this-wave-of-reckoning-in-food-media-is-different-but-theres-more-work-to-do","authors":["11625"],"categories":["bayareabites_16627","bayareabites_17082","bayareabites_16662"],"tags":["bayareabites_16557","bayareabites_16664","bayareabites_734","bayareabites_16663"],"featImg":"bayareabites_137714","label":"source_bayareabites_137711"},"bayareabites_1219":{"type":"posts","id":"bayareabites_1219","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1219","score":null,"sort":[1215197889000]},"guestAuthors":[],"slug":"yelp-no-thanks-for-sharing","title":"Yelp: (No) Thanks for Sharing","publishDate":1215197889,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.yelp.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/yelplogo.jpg\" alt=\"yelp logo\" align=\"left\">\u003c/a>In celebration of our most patriotic holiday, I am declaring my own independence from what I consider one of the most irritating sites on the internet-- \u003ca href=\"http://www.yelp.com/\">Yelp.com\u003c/a>. Even the name causes me to chafe.\u003c/p>\n\u003cp>According to the Merriam-Webster dictionary, the word \"yelp\" means:\u003c/p>\n\u003cp>1. Noun: a sharp shrill bark or cry (as of a tog or turkey); (see) also squeal.\u003c/p>\n\u003cp>2. Intransitive verb: To utter a sharp quick shrill cry.\u003c/p>\n\u003cp>At least. they've given themselves an accurate name.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Perhaps it is my own, personal distaste for democracy, especially in terms of voting for, say, restaurants (think Zagat), pop singers (think American Idol), or even presidents (think about whomever you wish) that makes me dislike sites such as Yelp. Before your underwear gets anymore bunched in places, I am hardly un-American. I am a firm believer in our particular form of government, \u003ca href=\"http://www.youtube.com/watch?v=DioQooFIcgE\">which happens to be republican, rather than democratic\u003c/a>. And before your y-fronts become irretrievably lodged, I am referring to systems of government, not political parties. For the sake of argument today, I shall limit my discussion to restaurant commentary.\u003c/p>\n\u003cp>It seems that anyone with access to a computer today can write a restaurant review, myself included. But is everyone's opinion worth reading, let alone writing? That is certainly debatable. I for one, don't think so.\u003c/p>\n\u003cp>Call me a snob. Call me an elitist pig. I've been called much worse.\u003c/p>\n\u003cp>Of course, I believe that everyone is certainly entitled to his or her opinion, but many opinions expressed on sites like Yelp are neither well-informed nor, as is more often the case, well-written.\u003c/p>\n\u003cp>For example, I've chosen three reviews of \u003ca href=\"http://www.frenchsoulfood.com\">Brenda's French Soul Food\u003c/a> on Polk Street, which has, as of this posting, 338 Yelp reviews. This is from a four yelp star rated piece:\u003c/p>\n\u003cp>\u003cem>\"I enjoyed this place a lot. We found parking right on Vaness. Our wait was about 20 minutes. We arrived at 11am I think. It will seat about 20 people-30people. I did not see Brenda though.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"My first time eating beignets -- I did not know it came in threes, I should of ordered one of each. We got three apple ones. It was gooood and fattening.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"I ordered the bowl of gumbo (dark gumbo). I am use to the tomatoey colored gumbo but it was pretty good.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"Also got an entree of the Harrytown special which includes oysters, grits and biscuits.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"I loved the biscuits.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"Cute little place to revisit or bring out of towners.\"\u003c/em>\u003c/p>\n\u003cp>Harrytown Special? I can only assume she meant \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/09/the-hangtown-fry/\">Hangtown Fry\u003c/a>. With testimonials like this, it's not surprising the restaurant sustains such long lines out the door. Are reviews such as these typed on a texting keypad, rather than at a keyboard? That would be a charitable explanation of such short sentences. It's like some unevocative, bastard form of haiku. It horrifies, but that's just fine, since I tend to savor crappiness. The only point it serves, in my book, is as the object of mockery.\u003c/p>\n\u003cp>Now here is an excerpt from a not-so-good (two yelp star) review:\u003c/p>\n\u003cp>\u003cem>\"Just before we passed out from hunger, they brought over our beignet flight which was good, our favorite beignet was the crawfish. The only other compliment I have is for the coffee. The breakfast plates were mediocre. My friend, who was starving, took 5 bites of her omelette and left the rest.\"\u003c/em>\u003c/p>\n\u003cp>She certainly has a flair for the dramatic. If one decides to set out and review a restaurant, whether one has enjoyed the experience or not, one should, to the best of one's ability, explain why. What made these crawfish beignets good? What could possibly compel a starving woman to take only five bites of an omelette? These are things I want answered. If a reviewer cannot accurately describe her experience-- the food she ate, the service she received, or her surroundings-- she has no business wasting anyone's time with her fourth-grade writing skills. Make that third grade-- I know a couple of nine year-olds who write much more vividly.\u003c/p>\n\u003cp>And, finally, here's a rather terrible (one yelp star) piece:\u003c/p>\n\u003cp>\u003cem>\"I am as honest as a heartbeat, so believe me when I say that this spot is highly overrated. I just have no desire to come again-- wait or no wait.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"I had a bit of all four of our plates and the sampler benettes, so here goes my opinion...\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"My dish-- The Shrimp and Goat Cheese Omelet Grits and Cream Biscuit-- The shrimp was not devianed and thus flavorless. I opted not to have the bacon relish on top so I will be fair and refrain from further commenting about it. I like my gritts creamier than it was but it was tastey and the buiscutt was pretty good.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"Watermelon Sweet Tea-- Free refills, but they don't really tell you that. liked it because it was not sweet, and I like water. It was also luke-warm.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"The Chalkboard Special, Shrimp Pot Pie- The shrimp was overcooked and rubbery, and the veggies were overcooked and mushy. Boo Hoo!\"\u003c/em>\u003c/p>\n\u003cp>Honest as a heartbeat. Perhaps she should have her cardiologist examine her for arrythmia. I don't trust anyone starts off by telling me how honest she is. It was a bad review on a number of levels, star ratings aside. I do, however, admire her creative spelling, the fact that she feels shrimp proto --intestines are where all the flavor is, and that she can't tell the difference between a mirror and a chalkboard. I read the bit about why she likes the Watermelon Sweet Tea about ten times.\u003c/p>\n\u003cp>If you're interested in reading about her bikini waxing at the Pink Cheeks Skin Salon in Sherman Oaks, I will happily email you her yelp profile.\u003c/p>\n\u003cp>I had hoped the members of \u003ca href=\"http://www.yelp.com/elite\">Yelp Elite\u003c/a> might be a little more helpful or, at least, better writers, since the elite page states:\u003c/p>\n\u003cp>\u003cem>\"...Yelp members who get in are known for having reviews that are insightful, irreverent and personal (aka useful, funny and cool!).\"\u003c/em>\u003c/p>\n\u003cp>Of course, it also requests that Elite members have:\u003c/p>\n\u003cp>\u003cem>\"Personal pizazz! Even after all this, we look for a certain je ne sais quoi—we call it Yelpitude. To paraphrase Supreme Court Justice James Stewart when defining pornography in a case about obscenity, 'Yelp Elite is hard to define, but we \u003ca href=\"http://en.wikipedia.org/wiki/I_know_it_when_I_see_it\">'know it when we see it.'\u003c/a>\"\u003c/em>\u003c/p>\n\u003cp>Perhaps I should have sensed trouble when I realized the Yelp Elite squad (or, at least, the person responsible for writing the copy) had mistaken a much-beloved \u003ca href=\"http://www.jimmy.org/\">Campbell's Soup-hawking actor\u003c/a> for Supreme Court Justice \u003ca href=\"http://www.brainyquote.com/quotes/authors/p/potter_stewart.html\">Potter Stewart\u003c/a>.\u003c/p>\n\u003cp>The first elite reviewer I read was a young lady named Beverly. She went on and on about her experience with a DAT date to Frisée Restaurant in the Castro. I hope that by DAT she meant \"Dine About Town\". Please read:\u003c/p>\n\u003cp>\u003cem>\"Sidenote: It was cramped as s**t. We sat upstairs and the ceiling was like 6 feet high and we sat at a tiny itty bitty table next to a tiny itty bitty walk way. Oh and the service. SLOW AS S**T. I want to minus stars for the service but the food was so good I just can't bring myself to do it.\"\u003c/em>\u003c/p>\n\u003cp>What is it about her personal writing style that led her to become part of the Yelp Elite? Was it her penchant for using fecal terms when describing her experience? Perhaps it was her photos (which are required of all Elite members). Maybe her two lip rings at the right-hand corner of her mouth catch enough food so that she might savor it more thoughtfully upon her return home from dining, quill pen in hand and that deep-in-thought dreamy look that only fake, blue-tinted contact lenses can properly convey. Does she have \u003cem>\"that certain je ne sais quoi\"?\u003c/em> I'm thinking it's more like elle ne sait rien.\u003c/p>\n\u003cp>Well, I've had my fun at Yelp's expense today, but to be fair(ish), I must say that, in browsing the site for several hours this week, I have come across some people who do offer thoughtful-- and fairly well-written-- reviews. Case in point: Kerry \"Tempura Assassin\" K in describing her experience at Burritoville in San Anselmo:\u003c/p>\n\u003cp>\u003cem>\"[My husband] was a little more offended at the sight of iceberg lettuce on his carne asada taco ($2.95) than I was. Granted, yes, iceberg lettuce in a Mexican restaurant is an insult to my intelligence, I was able to forgive. This was largely due to the chips, which were thick, crisp, and toasty as well as a lovely salsa bar, friendly and welcoming service, a clean environment, and a buy 9 get 1 free taco card.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"Caveat lector: on the back of the frequent buyer card, it spells out the number of tacos in spanish, \"uno, dos, etc.\" After the 9th one it says \"bingo gringo\". Gringo eh? That must mean that either Latinos and Chicanos don't eat here or the food isn't real Mexican. So perhaps my taste can't be trusted with this review. If you keep reading, read on with that in mind.\"\u003c/em>\u003c/p>\n\u003cp>Finally, someone who notices and describes those little details that make a review worth reading. That, and the fact that she used the term \u003cem>caveat lector\u003c/em> correctly (or at all). A bright, shining tablet of antacid to save me from so much Yelping bile. I'd really like to hug her. If elite membership could be limited to the likes of Kerry, I think I might have a little more faith in the website. Otherwise, what is the point of creating an elite class, if it is open to, well, everyone?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you accused me of elitism, you'd be absolutely correct in doing so. Why should I waste my time reading the average person's average review? I don't want an average guy running my country, building my home, or giving me a colonoscopy. I want experts. I want smart people. Same goes for my restaurant reviewers. If all you can give me in describing a gumbo is \"OMGITSAWESUM!!!\", perhaps you should just keep it to yourself. The world beyond your Myspace friends list is not ready for you.\u003c/p>\n\n","blocks":[],"excerpt":"In celebration of our most patriotic holiday, I am declaring my own independence from what I consider one of the most irritating sites on the internet-- \u003ca href=\"http://www.yelp.com/\">Yelp.com\u003c/a>. Even the name causes me to chafe.\r\n","status":"publish","parent":0,"modified":1215464623,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":43,"wordCount":1740},"headData":{"title":"Yelp: (No) Thanks for Sharing | KQED","description":"In celebration of our most patriotic holiday, I am declaring my own independence from what I consider one of the most irritating sites on the internet-- Yelp.com. Even the name causes me to chafe.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Yelp: (No) Thanks for Sharing","datePublished":"2008-07-04T18:58:09.000Z","dateModified":"2008-07-07T21:03:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"1219 http://blogs.kqed.org/bayareabites/2008/07/04/yelp-no-thanks-for-sharing/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/07/04/yelp-no-thanks-for-sharing/","disqusTitle":"Yelp: (No) Thanks for Sharing","path":"/bayareabites/1219/yelp-no-thanks-for-sharing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.yelp.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/yelplogo.jpg\" alt=\"yelp logo\" align=\"left\">\u003c/a>In celebration of our most patriotic holiday, I am declaring my own independence from what I consider one of the most irritating sites on the internet-- \u003ca href=\"http://www.yelp.com/\">Yelp.com\u003c/a>. Even the name causes me to chafe.\u003c/p>\n\u003cp>According to the Merriam-Webster dictionary, the word \"yelp\" means:\u003c/p>\n\u003cp>1. Noun: a sharp shrill bark or cry (as of a tog or turkey); (see) also squeal.\u003c/p>\n\u003cp>2. Intransitive verb: To utter a sharp quick shrill cry.\u003c/p>\n\u003cp>At least. they've given themselves an accurate name.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perhaps it is my own, personal distaste for democracy, especially in terms of voting for, say, restaurants (think Zagat), pop singers (think American Idol), or even presidents (think about whomever you wish) that makes me dislike sites such as Yelp. Before your underwear gets anymore bunched in places, I am hardly un-American. I am a firm believer in our particular form of government, \u003ca href=\"http://www.youtube.com/watch?v=DioQooFIcgE\">which happens to be republican, rather than democratic\u003c/a>. And before your y-fronts become irretrievably lodged, I am referring to systems of government, not political parties. For the sake of argument today, I shall limit my discussion to restaurant commentary.\u003c/p>\n\u003cp>It seems that anyone with access to a computer today can write a restaurant review, myself included. But is everyone's opinion worth reading, let alone writing? That is certainly debatable. I for one, don't think so.\u003c/p>\n\u003cp>Call me a snob. Call me an elitist pig. I've been called much worse.\u003c/p>\n\u003cp>Of course, I believe that everyone is certainly entitled to his or her opinion, but many opinions expressed on sites like Yelp are neither well-informed nor, as is more often the case, well-written.\u003c/p>\n\u003cp>For example, I've chosen three reviews of \u003ca href=\"http://www.frenchsoulfood.com\">Brenda's French Soul Food\u003c/a> on Polk Street, which has, as of this posting, 338 Yelp reviews. This is from a four yelp star rated piece:\u003c/p>\n\u003cp>\u003cem>\"I enjoyed this place a lot. We found parking right on Vaness. Our wait was about 20 minutes. We arrived at 11am I think. It will seat about 20 people-30people. I did not see Brenda though.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"My first time eating beignets -- I did not know it came in threes, I should of ordered one of each. We got three apple ones. It was gooood and fattening.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"I ordered the bowl of gumbo (dark gumbo). I am use to the tomatoey colored gumbo but it was pretty good.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"Also got an entree of the Harrytown special which includes oysters, grits and biscuits.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"I loved the biscuits.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"Cute little place to revisit or bring out of towners.\"\u003c/em>\u003c/p>\n\u003cp>Harrytown Special? I can only assume she meant \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/09/the-hangtown-fry/\">Hangtown Fry\u003c/a>. With testimonials like this, it's not surprising the restaurant sustains such long lines out the door. Are reviews such as these typed on a texting keypad, rather than at a keyboard? That would be a charitable explanation of such short sentences. It's like some unevocative, bastard form of haiku. It horrifies, but that's just fine, since I tend to savor crappiness. The only point it serves, in my book, is as the object of mockery.\u003c/p>\n\u003cp>Now here is an excerpt from a not-so-good (two yelp star) review:\u003c/p>\n\u003cp>\u003cem>\"Just before we passed out from hunger, they brought over our beignet flight which was good, our favorite beignet was the crawfish. The only other compliment I have is for the coffee. The breakfast plates were mediocre. My friend, who was starving, took 5 bites of her omelette and left the rest.\"\u003c/em>\u003c/p>\n\u003cp>She certainly has a flair for the dramatic. If one decides to set out and review a restaurant, whether one has enjoyed the experience or not, one should, to the best of one's ability, explain why. What made these crawfish beignets good? What could possibly compel a starving woman to take only five bites of an omelette? These are things I want answered. If a reviewer cannot accurately describe her experience-- the food she ate, the service she received, or her surroundings-- she has no business wasting anyone's time with her fourth-grade writing skills. Make that third grade-- I know a couple of nine year-olds who write much more vividly.\u003c/p>\n\u003cp>And, finally, here's a rather terrible (one yelp star) piece:\u003c/p>\n\u003cp>\u003cem>\"I am as honest as a heartbeat, so believe me when I say that this spot is highly overrated. I just have no desire to come again-- wait or no wait.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"I had a bit of all four of our plates and the sampler benettes, so here goes my opinion...\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"My dish-- The Shrimp and Goat Cheese Omelet Grits and Cream Biscuit-- The shrimp was not devianed and thus flavorless. I opted not to have the bacon relish on top so I will be fair and refrain from further commenting about it. I like my gritts creamier than it was but it was tastey and the buiscutt was pretty good.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"Watermelon Sweet Tea-- Free refills, but they don't really tell you that. liked it because it was not sweet, and I like water. It was also luke-warm.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"The Chalkboard Special, Shrimp Pot Pie- The shrimp was overcooked and rubbery, and the veggies were overcooked and mushy. Boo Hoo!\"\u003c/em>\u003c/p>\n\u003cp>Honest as a heartbeat. Perhaps she should have her cardiologist examine her for arrythmia. I don't trust anyone starts off by telling me how honest she is. It was a bad review on a number of levels, star ratings aside. I do, however, admire her creative spelling, the fact that she feels shrimp proto --intestines are where all the flavor is, and that she can't tell the difference between a mirror and a chalkboard. I read the bit about why she likes the Watermelon Sweet Tea about ten times.\u003c/p>\n\u003cp>If you're interested in reading about her bikini waxing at the Pink Cheeks Skin Salon in Sherman Oaks, I will happily email you her yelp profile.\u003c/p>\n\u003cp>I had hoped the members of \u003ca href=\"http://www.yelp.com/elite\">Yelp Elite\u003c/a> might be a little more helpful or, at least, better writers, since the elite page states:\u003c/p>\n\u003cp>\u003cem>\"...Yelp members who get in are known for having reviews that are insightful, irreverent and personal (aka useful, funny and cool!).\"\u003c/em>\u003c/p>\n\u003cp>Of course, it also requests that Elite members have:\u003c/p>\n\u003cp>\u003cem>\"Personal pizazz! Even after all this, we look for a certain je ne sais quoi—we call it Yelpitude. To paraphrase Supreme Court Justice James Stewart when defining pornography in a case about obscenity, 'Yelp Elite is hard to define, but we \u003ca href=\"http://en.wikipedia.org/wiki/I_know_it_when_I_see_it\">'know it when we see it.'\u003c/a>\"\u003c/em>\u003c/p>\n\u003cp>Perhaps I should have sensed trouble when I realized the Yelp Elite squad (or, at least, the person responsible for writing the copy) had mistaken a much-beloved \u003ca href=\"http://www.jimmy.org/\">Campbell's Soup-hawking actor\u003c/a> for Supreme Court Justice \u003ca href=\"http://www.brainyquote.com/quotes/authors/p/potter_stewart.html\">Potter Stewart\u003c/a>.\u003c/p>\n\u003cp>The first elite reviewer I read was a young lady named Beverly. She went on and on about her experience with a DAT date to Frisée Restaurant in the Castro. I hope that by DAT she meant \"Dine About Town\". Please read:\u003c/p>\n\u003cp>\u003cem>\"Sidenote: It was cramped as s**t. We sat upstairs and the ceiling was like 6 feet high and we sat at a tiny itty bitty table next to a tiny itty bitty walk way. Oh and the service. SLOW AS S**T. I want to minus stars for the service but the food was so good I just can't bring myself to do it.\"\u003c/em>\u003c/p>\n\u003cp>What is it about her personal writing style that led her to become part of the Yelp Elite? Was it her penchant for using fecal terms when describing her experience? Perhaps it was her photos (which are required of all Elite members). Maybe her two lip rings at the right-hand corner of her mouth catch enough food so that she might savor it more thoughtfully upon her return home from dining, quill pen in hand and that deep-in-thought dreamy look that only fake, blue-tinted contact lenses can properly convey. Does she have \u003cem>\"that certain je ne sais quoi\"?\u003c/em> I'm thinking it's more like elle ne sait rien.\u003c/p>\n\u003cp>Well, I've had my fun at Yelp's expense today, but to be fair(ish), I must say that, in browsing the site for several hours this week, I have come across some people who do offer thoughtful-- and fairly well-written-- reviews. Case in point: Kerry \"Tempura Assassin\" K in describing her experience at Burritoville in San Anselmo:\u003c/p>\n\u003cp>\u003cem>\"[My husband] was a little more offended at the sight of iceberg lettuce on his carne asada taco ($2.95) than I was. Granted, yes, iceberg lettuce in a Mexican restaurant is an insult to my intelligence, I was able to forgive. This was largely due to the chips, which were thick, crisp, and toasty as well as a lovely salsa bar, friendly and welcoming service, a clean environment, and a buy 9 get 1 free taco card.\"\u003c/em>\u003c/p>\n\u003cp>\u003cem>\"Caveat lector: on the back of the frequent buyer card, it spells out the number of tacos in spanish, \"uno, dos, etc.\" After the 9th one it says \"bingo gringo\". Gringo eh? That must mean that either Latinos and Chicanos don't eat here or the food isn't real Mexican. So perhaps my taste can't be trusted with this review. If you keep reading, read on with that in mind.\"\u003c/em>\u003c/p>\n\u003cp>Finally, someone who notices and describes those little details that make a review worth reading. That, and the fact that she used the term \u003cem>caveat lector\u003c/em> correctly (or at all). A bright, shining tablet of antacid to save me from so much Yelping bile. I'd really like to hug her. If elite membership could be limited to the likes of Kerry, I think I might have a little more faith in the website. Otherwise, what is the point of creating an elite class, if it is open to, well, everyone?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you accused me of elitism, you'd be absolutely correct in doing so. Why should I waste my time reading the average person's average review? I don't want an average guy running my country, building my home, or giving me a colonoscopy. I want experts. I want smart people. Same goes for my restaurant reviewers. If all you can give me in describing a gumbo is \"OMGITSAWESUM!!!\", perhaps you should just keep it to yourself. The world beyond your Myspace friends list is not ready for you.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1219/yelp-no-thanks-for-sharing","authors":["5017"],"categories":["bayareabites_10"],"tags":["bayareabites_734","bayareabites_948","bayareabites_1197","bayareabites_1196","bayareabites_939"],"label":"bayareabites"},"bayareabites_879":{"type":"posts","id":"bayareabites_879","meta":{"index":"posts_1591205157","site":"bayareabites","id":"879","score":null,"sort":[1204907880000]},"guestAuthors":[],"slug":"health-care-ordinance-infects-restaurant-industry","title":"Health Care Ordinance Infects Restaurant Industry","publishDate":1204907880,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R88xWCRR2uI/AAAAAAAAAQI/7C2f-Ke9d4k/s1600-h/servicecharge.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R88xWCRR2uI/AAAAAAAAAQI/7C2f-Ke9d4k/s320/servicecharge.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>San Francisco restaurants are suffering from what \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/sfgate/detail?blogid=26&entry_id=12576\">Michael Bauer at The San Francisco Chronicle\u003c/a> called \"another 1-2-3 punch to their already slim wallets.\" The first hit: a minimum wage increase to $9.36 per hour. The second: a sick leave law which states that employees receive one hour of paid sick leave for every 30 hours worked.\u003c/p>\n\u003cp>And then came the rabbit punch: \u003ca href=\"http://www.healthttp//www.healthysanfrancisco.org/employers/HCSO_Compliance.aspxhysanfrancisco.org/employers/HCSO_Compliance.aspx\">The Health Care Security Ordinance\u003c/a>, which mandates that businesses employing 20 or more employees to spend a minimum of $1.17 per employee per hour on health care. For businesses employing more than 100, that minimum increases to $1.76.\u003c/p>\n\u003cp>If one also factors in sharp increases in fuel costs, \u003ca href=\"http://www.csmonitor.com/2008/0227/p01s05-usec.html\">the doubling of wheat prices\u003c/a>, and a public hyperventilating over dismal economic forecasts, the San Francisco restaurant industry isn't looking forward to a rosy-hued 2008.\u003c/p>\n\u003cp>The cost of business, my friends, is rising like so much expensive dough. How, then, are our local eateries attempting to punch it down?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few are taking it on the chin, while others are increasing their menu prices to help absorb the costs.\u003c/p>\n\u003cp>And some are implementing an additional service charge, in the guise of either a percentage of the total bill, or a per person cover charge. \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/sfgate/detail?blogid=26&entry_id=23838\">With letters of explanation attached\u003c/a>.\u003c/p>\n\u003cp>There are those among us who appreciate the transparency of these explanatory letters, even applaud them. Others find this new trend offensive. I sense that composing such letters and adding these charges was a tough call for those who have added them-- one made under the strain of coming to terms with a well-meaning, but essentially flawed ordinance. The result has become unavoidably political.\u003c/p>\n\u003cp>Personally, I don't want my dinner to be any more political than it needs to be. I make enough of those choices in my daily life as it is. Even the choice of which restaurant I go to is often a political decision. Once I enter that restaurant, however, I'm done. I want someone to greet me warmly, I want to be fed and watered well, and I want to forget-- for an hour or two-- the problems I purposefully left outside the front door. I want to feel taken care of.\u003c/p>\n\u003cp>If I want a full explanation of what goes into a Tripe alla Fiorentina, I'll ask my server, thank you. The same goes for any price increases. I don't need an essentially whining, buck-passing letter of explanation slapped in my face. It is the diner's role to whine, not the restaurant's.\u003c/p>\n\u003cp>If these letter writers were indeed so \"proud to do business in a city that has chosen to test a landmark solution to this ongoing and serious national problem,\" these letters would not have been written in the first place. It is clear that the authors are distressed about the increased financial burden this new ordinance places on their shoulders. Of course, they are. But these letters just smack of insincerity. What's next? \"Dear Guests, we are excited to announce that our rent has just been raised! We are proud to live in a city of astronomical real estate values...\"\u003c/p>\n\u003cp>I think not.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/02/22/BAEKV6KF2.DTL\">For the time being\u003c/a>, the health care ordinance is, for better or for worse, part of the cost of doing business in this city. There are many other restaurants here that have chosen to deal with this hit gracefully. And, yes, I think that a discreet increase in menu prices is graceful. It allows customers to make their own choices. Actually, it allows customers to feel more akin to what they should be feeling like-- guests. It offers a choice. It allows them to feel a little more in control of the dining process. If a guest wishes to pay x amount of dollars for a steak, he will. If not, he will opt to pay y amount for something else. Regardless, he is paying for his seat one way or another. Adding an extra math equation in the form of a service charges is anything but guest-friendly.\u003c/p>\n\u003cp>Great restaurants don't just fill the stomach, no matter how spectacular the food. They must satisfy an emotional need, as well.\u003c/p>\n\u003cp>Think of all the people who go out to dinner and then think for a moment about how these people have spent their day. Most likely, they have been working at their own jobs, seeing to the needs of others. How many people come into restaurants after hours of taking on the stress of their children, their bosses, or their customers? As a waiter and twenty-year veteran of the restaurant industry, I have to remind myself daily that it is my job to see that the people who walk into my place of work forget their troubles and get happy, even if it's just for the two hours they are under my watch. They've got problems of their own. They don't want to hear about mine. Or yours.\u003c/p>\n\u003cp>By writing these letters and adding this charges with little notes attached, restaurant owners are chipping away at the fragile-yet-necessary façade that a diner's needs are what matter most. By reading these letters, people of good conscience trade in a part of their much-needed role of the care-given, to that of care giver. It's a subtle shift, but it's important.\u003c/p>\n\u003cp>As diners, we know that we all have to pay in the end-- the check, I mean. But tacking on an extra percentage or per-person fee to the end of the bill will ultimately cost the restaurant industry far more than the money it hopes to recoup from the sting of this health care ordinance. Like goodwill.\u003c/p>\n\u003cp>The letters? To me, it's like reading the list of ingredients on the side of a pint of ice cream. I already know the basics of what goes into the mix, but do I want to know everything? Not always. Sometimes, I just want to treat myself to something that is going to make me feel good for a little while. If the machinery involved in the perfect churning of the cream is expensive to maintain, if the vanilla pods are of the best quality, I am quite willing to pay the reflected price for my indulgence. I don't want to read a god damned sob story about it on the side of the package.\u003c/p>\n\u003cp>What is most irritating to me is that these charges are being implemented by some of the busiest -- and most influential-- restaurants in the city. These chefs and owners have ridden mighty high in the good times. Now that the going has gotten tougher, they're still busy as hell but, rather than deal with their problems gracefully, these darling prime ballerine of the food press are bitching to the audience that their toe shoes are too tight.\u003c/p>\n\u003cp>If they want to play the Dying Swan, I suppose we should let them. However, to the best of my knowledge, no one ever paid Anna Pavlova to honk and squawk when she first performed it-- it is a role that is most effective when it is played in silence.\u003c/p>\n\u003cp>Yes, this is a troubling time for the city's restaurants, but if these restaurateurs could stop their complaining and blame-gaming long enough to realize that their integrity is potentially at stake, they might hopefully get back to the business of doing business. If these already-successful places keep providing us with the food and service they're known and respected for, we'll keep supporting them. Should they need to raise prices to offset the costs of a harsh city ordinance, no one in their right mind is going to think they're greedy. I just want them quit their pandering, stick out their grease-encrusted chins, and remember that the show must go on.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Because it will.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1205780106,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1334},"headData":{"title":"Health Care Ordinance Infects Restaurant Industry | KQED","description":"San Francisco restaurants are suffering from what Michael Bauer at The San Francisco Chronicle called "another 1-2-3 punch to their already slim wallets." The first hit: a minimum wage increase to $9.36 per hour. The second: a sick leave law which states that employees receive one hour of paid sick leave for every 30 hours","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Health Care Ordinance Infects Restaurant Industry","datePublished":"2008-03-07T16:38:00.000Z","dateModified":"2008-03-17T18:55:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"879 http://blogs.kqed.org/bayareabites/2008/03/07/health-care-ordinance-infects-restaurant-industry/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/03/07/health-care-ordinance-infects-restaurant-industry/","disqusTitle":"Health Care Ordinance Infects Restaurant Industry","path":"/bayareabites/879/health-care-ordinance-infects-restaurant-industry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R88xWCRR2uI/AAAAAAAAAQI/7C2f-Ke9d4k/s1600-h/servicecharge.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R88xWCRR2uI/AAAAAAAAAQI/7C2f-Ke9d4k/s320/servicecharge.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>San Francisco restaurants are suffering from what \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/sfgate/detail?blogid=26&entry_id=12576\">Michael Bauer at The San Francisco Chronicle\u003c/a> called \"another 1-2-3 punch to their already slim wallets.\" The first hit: a minimum wage increase to $9.36 per hour. The second: a sick leave law which states that employees receive one hour of paid sick leave for every 30 hours worked.\u003c/p>\n\u003cp>And then came the rabbit punch: \u003ca href=\"http://www.healthttp//www.healthysanfrancisco.org/employers/HCSO_Compliance.aspxhysanfrancisco.org/employers/HCSO_Compliance.aspx\">The Health Care Security Ordinance\u003c/a>, which mandates that businesses employing 20 or more employees to spend a minimum of $1.17 per employee per hour on health care. For businesses employing more than 100, that minimum increases to $1.76.\u003c/p>\n\u003cp>If one also factors in sharp increases in fuel costs, \u003ca href=\"http://www.csmonitor.com/2008/0227/p01s05-usec.html\">the doubling of wheat prices\u003c/a>, and a public hyperventilating over dismal economic forecasts, the San Francisco restaurant industry isn't looking forward to a rosy-hued 2008.\u003c/p>\n\u003cp>The cost of business, my friends, is rising like so much expensive dough. How, then, are our local eateries attempting to punch it down?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few are taking it on the chin, while others are increasing their menu prices to help absorb the costs.\u003c/p>\n\u003cp>And some are implementing an additional service charge, in the guise of either a percentage of the total bill, or a per person cover charge. \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/sfgate/detail?blogid=26&entry_id=23838\">With letters of explanation attached\u003c/a>.\u003c/p>\n\u003cp>There are those among us who appreciate the transparency of these explanatory letters, even applaud them. Others find this new trend offensive. I sense that composing such letters and adding these charges was a tough call for those who have added them-- one made under the strain of coming to terms with a well-meaning, but essentially flawed ordinance. The result has become unavoidably political.\u003c/p>\n\u003cp>Personally, I don't want my dinner to be any more political than it needs to be. I make enough of those choices in my daily life as it is. Even the choice of which restaurant I go to is often a political decision. Once I enter that restaurant, however, I'm done. I want someone to greet me warmly, I want to be fed and watered well, and I want to forget-- for an hour or two-- the problems I purposefully left outside the front door. I want to feel taken care of.\u003c/p>\n\u003cp>If I want a full explanation of what goes into a Tripe alla Fiorentina, I'll ask my server, thank you. The same goes for any price increases. I don't need an essentially whining, buck-passing letter of explanation slapped in my face. It is the diner's role to whine, not the restaurant's.\u003c/p>\n\u003cp>If these letter writers were indeed so \"proud to do business in a city that has chosen to test a landmark solution to this ongoing and serious national problem,\" these letters would not have been written in the first place. It is clear that the authors are distressed about the increased financial burden this new ordinance places on their shoulders. Of course, they are. But these letters just smack of insincerity. What's next? \"Dear Guests, we are excited to announce that our rent has just been raised! We are proud to live in a city of astronomical real estate values...\"\u003c/p>\n\u003cp>I think not.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/02/22/BAEKV6KF2.DTL\">For the time being\u003c/a>, the health care ordinance is, for better or for worse, part of the cost of doing business in this city. There are many other restaurants here that have chosen to deal with this hit gracefully. And, yes, I think that a discreet increase in menu prices is graceful. It allows customers to make their own choices. Actually, it allows customers to feel more akin to what they should be feeling like-- guests. It offers a choice. It allows them to feel a little more in control of the dining process. If a guest wishes to pay x amount of dollars for a steak, he will. If not, he will opt to pay y amount for something else. Regardless, he is paying for his seat one way or another. Adding an extra math equation in the form of a service charges is anything but guest-friendly.\u003c/p>\n\u003cp>Great restaurants don't just fill the stomach, no matter how spectacular the food. They must satisfy an emotional need, as well.\u003c/p>\n\u003cp>Think of all the people who go out to dinner and then think for a moment about how these people have spent their day. Most likely, they have been working at their own jobs, seeing to the needs of others. How many people come into restaurants after hours of taking on the stress of their children, their bosses, or their customers? As a waiter and twenty-year veteran of the restaurant industry, I have to remind myself daily that it is my job to see that the people who walk into my place of work forget their troubles and get happy, even if it's just for the two hours they are under my watch. They've got problems of their own. They don't want to hear about mine. Or yours.\u003c/p>\n\u003cp>By writing these letters and adding this charges with little notes attached, restaurant owners are chipping away at the fragile-yet-necessary façade that a diner's needs are what matter most. By reading these letters, people of good conscience trade in a part of their much-needed role of the care-given, to that of care giver. It's a subtle shift, but it's important.\u003c/p>\n\u003cp>As diners, we know that we all have to pay in the end-- the check, I mean. But tacking on an extra percentage or per-person fee to the end of the bill will ultimately cost the restaurant industry far more than the money it hopes to recoup from the sting of this health care ordinance. Like goodwill.\u003c/p>\n\u003cp>The letters? To me, it's like reading the list of ingredients on the side of a pint of ice cream. I already know the basics of what goes into the mix, but do I want to know everything? Not always. Sometimes, I just want to treat myself to something that is going to make me feel good for a little while. If the machinery involved in the perfect churning of the cream is expensive to maintain, if the vanilla pods are of the best quality, I am quite willing to pay the reflected price for my indulgence. I don't want to read a god damned sob story about it on the side of the package.\u003c/p>\n\u003cp>What is most irritating to me is that these charges are being implemented by some of the busiest -- and most influential-- restaurants in the city. These chefs and owners have ridden mighty high in the good times. Now that the going has gotten tougher, they're still busy as hell but, rather than deal with their problems gracefully, these darling prime ballerine of the food press are bitching to the audience that their toe shoes are too tight.\u003c/p>\n\u003cp>If they want to play the Dying Swan, I suppose we should let them. However, to the best of my knowledge, no one ever paid Anna Pavlova to honk and squawk when she first performed it-- it is a role that is most effective when it is played in silence.\u003c/p>\n\u003cp>Yes, this is a troubling time for the city's restaurants, but if these restaurateurs could stop their complaining and blame-gaming long enough to realize that their integrity is potentially at stake, they might hopefully get back to the business of doing business. If these already-successful places keep providing us with the food and service they're known and respected for, we'll keep supporting them. Should they need to raise prices to offset the costs of a harsh city ordinance, no one in their right mind is going to think they're greedy. I just want them quit their pandering, stick out their grease-encrusted chins, and remember that the show must go on.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because it will.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/879/health-care-ordinance-infects-restaurant-industry","authors":["5017"],"categories":["bayareabites_1807"],"tags":["bayareabites_52","bayareabites_734","bayareabites_735"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. 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